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Mexican Chicken Salad over Baked Sweet Potatoes


Pairing this slightly spicy chicken salad with a sweet potato cools the palate and does wonders for eye-appeal

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  • 4 medium sweet potato(es)
  • 12 oz cooked boneless, skinless chicken breast, shredded
  • 1 medium red onion(s), sliced into thin half moons
  • 1/4 cup(s) cilantro, fresh, chopped
  • 1 Tbsp canned chipotle peppers
  • 1 clove(s) (small) garlic clove(s)
  • 2 Tbsp fresh lemon juice
  • 2 tsp olive oil
  • 1 Tbsp water
  • 1/2 tsp SPLENDA® SPLENDA No Calorie Sweetener


Servings 4
Preparation time 20mins
Cooking time 70mins


Step 1

Preheat oven to 375°F. Place potatoes on rack in middle of oven and bake until tender, about 45 to 50 minutes.

Put chicken, onion and cilantro in a medium bowl; set aside.

Put remaining ingredients in blender container or bowl of a food processor and blend until smooth. Pour dressing over chicken mixture and toss to coat.

Cut a slit in each potato and top each with a heaping 3/4 cup of chicken mixture. Yields 1 filled potato per serving.

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